Ingredients:
Shell:
1 1/2 cups ground raw almonds
Pinch of salt
1 tsp. baking powder
2 Tbs. olive or canola oil
1 egg white, slightly beaten
Filling:
3eggsor equivalent egg substitute
1 cup evaporated skim milk
1 cup chopped fresh or canned mushrooms
1/2 cup grated Parmesan cheese
1/2 tsp. salt
Pepper
1 1/2 cups ground raw almonds
Pinch of salt
1 tsp. baking powder
2 Tbs. olive or canola oil
1 egg white, slightly beaten
Filling:
3eggsor equivalent egg substitute
1 cup evaporated skim milk
1 cup chopped fresh or canned mushrooms
1/2 cup grated Parmesan cheese
1/2 tsp. salt
Pepper
Recipe:
1. Combine ground almonds, salt and baking powder in a bowl.
2. Mix in the oil and egg white and stir with a fork.
3. Shape mixture with hands until dough is firm must moist.
4. Grease well an 8-inch/20cm pie plate and press almond mixture into bottom and on sides.
5. Bake for 15 minutes in a 375 /190 oven until firm and brown. Cool.
6. To prepare filling, combine 3 eggs, milk, mushrooms, cheese, salt and pepper; mix well.
7. Pour egg mixture into pie shell and bake in a preheated oven of 325 F/160 C for 30 minutes or until top is golden brown.
2. Mix in the oil and egg white and stir with a fork.
3. Shape mixture with hands until dough is firm must moist.
4. Grease well an 8-inch/20cm pie plate and press almond mixture into bottom and on sides.
5. Bake for 15 minutes in a 375 /190 oven until firm and brown. Cool.
6. To prepare filling, combine 3 eggs, milk, mushrooms, cheese, salt and pepper; mix well.
7. Pour egg mixture into pie shell and bake in a preheated oven of 325 F/160 C for 30 minutes or until top is golden brown.
Serves:
6
Notes:
Fat content:
Each serving with eggs has 23g of fat. Without eggs it has 18g of fat.